Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE alumni are finding success in a plethora of different avenues in the food world. Check out just some of the alumni finding success and making recent headlines.

*Lots of ICE alumni have been mentioned in The New York Times in the past couple of weeks: Justin Philips’ (Management ’07) Beer Table has opened a second location in Grand Central Terminal. Anup Joshi (Culinary ’04), chef de cuisine of the soon-to-open Tertulia restaurant, was mentioned in the article about chef Seamus Mullen’s cooking for personal health. Kary Goolsby (Management ’01/Culinary ’02) is chef of newly opened raw bar and craft beer restaurant, Upstate, in the East Village. James Sato (Culinary ’03), along with partners, has opened Chuko, a locally sourced ramen shop in Prospect Heights, Brooklyn.

*Time Out New York profiled Carl Raymond (Culinary ’08) and his classes at the Astor Center.